We used to live a couple of blocks from Kincaid's, so we ate there a lot. The burgers are simple and great, simply great: fresh, organic, never frozen, lean beef chuck, ground at the restaurant daily, and (this is important) made into half-pound patties by hand and fried on a grill. They are amazingly lean yet juicy, dripping with savory goodness.

Their fries are the thicker, crinkly ones which my wife likes, but I don't. However their onion rings and fried mushrooms (more expensive) are tasty, with wonderful, golden brown, crispy crusts. Also good: homemade deviled eggs, made fresh daily, which, sadly, often run out on busy days like Fridays and Saturdays.

The long-time manager, Morris Gardner, a retired pilot who was son-in-law to O.R. Gentry, the founding owner, died last year, and I've felt things don't run quite as smoothly. Service is slower, and the crew is not as friendly as when he was there. Morris kept the place super-clean and kept the food coming at a good clip. But the food is still terrific at all times.

Scorecard

"A cheeseburger fully dressed. This is on the short list of Texas' best burgers!"
Cliff Strutz

"While there are regular tables and chairs, it is more fun to stand and eat your burger at one of the short wooden counters."
Cliff Strutz

"No one goes to Kincaid's for groceries any more. Big, juicy burgers are the lure."
Michael Stern

"Way back when, before Kincaid's had any real tables and chairs, this pair of hamburger gourmets brought their own chairs so they could sit at the makeshift counters and enjoy their hamburgers ... with the works."
Michael Stern